Polycyclic aromatic hydrocarbons (PAHs) in fish smoked...

Food Control 2021 / 03 Vol. 121

Polycyclic aromatic hydrocarbons (PAHs) in fish smoked using traditional and improved kilns: Levels and human health risk implications through dietary exposure in Ghana

Asamoah, Eunice Konadu, Nunoo, Francis Kofi Ewusie, Addo, Samuel, Nyarko, Josephine O., Hyldig, Grethe
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Volume:
121
Journal:
Food Control
DOI:
10.1016/j.foodcont.2020.107576
Date:
March, 2021
File:
PDF, 2.88 MB
2021
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